Special Features

Alcohol

Reservations

Profile

It took nearly a year for chef Galen Zamarra to reopen his restaurant Mas (farmhouse) following an electrical fire, in part because its located in a landmark district. He took that time to renovate the restaurant here and there: making the dining room feel more spacious, improving acoustics, and setting up the kitchen layout to be more economical. Regulars of the 13-year-old restaurant will be happy to hear, though, that it’s still the same old Mas. Even, the chef says, a lot of the old staff came back. So customers can expect the same restaurant, just with food that — aside from a couple signature menu items, and the ethos of constant change — has been refreshed.
— Chris Crowley